REMEDY REPORT
SEPTEMBER/OCTOBER 2025 | Volume 3 | Issue 16
What'sINSIDE
The theme for this issue is: Healthy Harvest!
In this issue you will find a list of what produce is in season this fall. We also discuss different tips for when you go shopping for groceries and share some different ways to get farm fresh produce and products. As always we have included some recipes that incorporate seasonal produce too! Enjoy!
SHOPPING TIPS
When you are attempting to adopt new habits and make changes that are beneficial for your physical wellbeing, you can come across some roadblocks or challenges. Some of the challenges you encounter may be related to grocery shopping. If that’s the case for you, here is a list of some simple tips that will hopefully make your shopping experience a little easier and more supportive of your goals.
PLAN OUT YOUR MEALS
Spend some time looking at different recipes and select a couple that you would like to try during the week. Once you have done this for with consistency for some time, you may start collecting go-to recipes.
MAKE A LIST
Once you have selected the recipes that you want to make for the week, create a master list of ingredients from all of the recipes. Be sure to check your pantry and refrigerator to see what ingredients you already have and do not need to purchase.
OPT FOR DELIVERY
If you do not have time to go grocery shopping or the thought of going shopping is overwhelming, you could take your list and do your shopping virtually. Many stores have delivery options or you could choose to use a delivery company like Instacart.
SHOP AT QUIET TIMES
Another option if the thought of going shopping is overwhelming, you could choose to shop at quiet times. Find a time- could be early in the morning or perhaps when people might be busy with work, and do your shopping when there is likely to be less traffic.
FARMERS MARKET
Many cities and towns have a local farmers market where you can shop for homemade goods, fresh produce, and locally sourced meats.
FARMERS MARKET
Farmers Markets are markets at which local farmers come (or send representatives) to sell fruit, vegetables, meat, cheese, and bakery products directly to consumers. It can be a great benefit for your local economy and it can also be very beneficial to you and your physical wellbeing.
Here are just a few benefits of shopping at your local farmers market:
FRESH PRODUCTS
Food at the farmers market is grown or produced in your community and isn’t imported from distant states or countries like a lot of supermarket items, which means that the products you purchase will be fresh. The local produce is picked at the peak of freshness; it may be picked or harvested just a day or two before or on the morning of the market. This often leads to sweeter, juicier, and tastier produce.
NUTRITION PRODUCTS
Fruits and veggies may lose some of their nutrients during transportation and processing or while sitting on grocery store shelves, so shopping at local farmers market can ensure that you not only get produce at its peak freshness, but when it is most nutritious. What’s more, the antioxidant content of some produce declines during storage. Getting antioxidants from foods is important to boost your immune system.
SEASONAL EATING
Shopping at local farmers markets is a great way to know what produce is in season, and eating produce in season has many health benefits. As discussed earlier, produce can lose its nutritional value as it sits on a shelf, so if you are eating produce out of season, you are likely not getting the full benefit of the nutrients that it contains. Eating seasonally can ensure that you are getting the nutrients needed to provide you with sufficient energy, boost your mood, and strengthen your immune system in each season.
SEPTEMBER/OCTOBER 2025
Fig Banana Bread
Ingredients
2 medium bananas, mashed
1/2 cup unsalted butter, melted and cooled
2 large eggs (room temp)
1 teaspoon pure vanilla extract
3/4 cup brown sugar, packed
1 1/2cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 1/2 cup chopped fresh figs sliced figs (to garnish top) turbinado sugar (to garnish top)
Directions
Volume 3 | Issue 16
1. Preheat oven to 350°F. Grease loaf pan and line with parchment paper.
2.In a large bowl, mash bananas with a fork until puree-like. Stir in melted butter until incorporated. Add in eggs and vanilla. Stir until well combined. Add brown sugar and mix until dissolved.
3.In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet mixture. Fold to combine until there are no longer any dry streaks of flour.
4.Fold in chopped figs until well distributed. Transfer batter to prepared loaf pan. Arrange sliced figs on top. Sprinkle turbinado sugar, if desired.
5.Bake for 55-60 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10 minutes before unmolding. Transfer bread to wire rack to cool.
SEPTEMBER/OCTOBER 2025
Volume 3 | Issue 16
September 15th is National Linguine Day! Here’s a fun fall recipe!
Directions
Butternut Squash guine Ingredients
1 medium butternut squash, peeled and cut into 1-inch cubes
2 Tbsp extra virgin olive oil, divided Kosher salt
freshly ground black pepper
1 tsp garlic powder
1 tsp ground cinnamon
1 lb chorizo sausage, casings removed
1 medium red onion, thinly sliced
1/4 cup neutral oil, such as grapeseed, canola, or avocado oil
12-15 fresh sage leaves, plus 2 Tbsp, finely chopped
1/2 cup mascarpone cheese, room temperature
1/4 cup Parmesan cheese, grated, plus more for serving
1 lb linguine
1.Preheat oven to 375F. Combine squash in a large bowl with 1 Tbsp olive oil, salt, black pepper, garlic powder, and cinnamon. Toss and place on a rimmed baking sheet. Roast for 30-35 minutes, until slightly browned and tender, tossing once halfway through cook time.
2.While squash is cooking, heat 1 Tbsp olive oil over medium-high heat in a large pan. Add sausage, breaking up with a wooden spoon. Cook 3-5 minutes, stirring often, until cooked through. Use a slotted spoon to remove chorizo and place in a bowl.
3.In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes.
4.Meanwhile, bring a large pot of water to a boil. Add a few tablespoons of Kosher salt, then add linguine and cook until al dente. Before draining reserve about 1/2 cup of the pasta water.
5.Heat 1/4 cup neutral oil over high heat in a small skillet. When very hot, add 12-15 sage leaves, but cook for only a few seconds! Quickly remove with a slotted spoon or large fork and place in a paper-towel lined plate. Season immediately with a little kosher salt and set aside.
6.To the large skillet with the onions, add the cooked pasta, chorizo, roasted squash, 2 Tbsp chopped sage, 1/2 cup mascarpone cheese, and 1/4 cup grated Parmesan. Place over medium heat, then add about 1/4 cup of the reserved pasta water. Toss until the cheese has melted and everything is evenly coated in the sauce. Top with crispy sage leaves and additional Parmesan cheese, if wanted.
SEPTEMBER/OCTOBER 2025
Volume 3 | Issue 16
October 4th is National Taco Day! Here’s a fun recipe that uses seasonal vegetables!
Black Bean Sweet Potato Tacos
Ingredients
1 1/2 pounds sweet potatoes (about 6 cups), cut into ½ ” cubes
4 Tablespoons olive oil (divided)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups green pepper (2 medium peppers), cut into 1" pieces
1 cup red pepper (1 medium pepper), cut into 1” pieces
14.5 ounces black beans (rinsed and drained)
1/2 cup frozen yellow corn (thawed and drained)
HONEY CILANTRO LIME SAUCE
3 Tablespoons honey
3 Tablespoons lime juice
3 Tablespoons fresh cilantro chopped
FOR SERVICE
Corn or flour tortillas guacamole, salsa, sour cream, cheese, etc.
SEPTEMBER/OCTOBER 2025
Directions
Volume 3 | Issue 16
1.Preheat oven to 425 degrees F. Generously grease a large baking sheet.
2.Mix spices together in a small bowl, set aside.
3.Put sweet potatoes in a large bowl and add 3 TBS olive oil. Stir until potatoes are evenly coated.
4.Sprinkle spices on sweet potatoes and stir until the sweet potatoes are evenly coated with the spice mixture.
5.Bake in preheated oven for 20 minutes, or until they just start to brown, stirring halfway through.
6.While sweet potatoes are baking, add peppers to the large bowl that the sweet potatoes were mixed in. Add 1 TBS olive oil and a little extra salt and pepper. Stir until evenly coated.
7.After 20 minutes, or once sweet potatoes are slightly browned, remove the pan from oven and add peppers. Stir until combined.
8.Return to oven for 20 more minutes, stirring halfway through.
9.While pan is in the oven, mix honey, lime juice and cilantro together in a small bowl and stir to combine.
10.Once sweet potatoes and peppers are looking nice and roasted, add corn and black beans and stir to combine.
11.Drizzle honey lime cilantro sauce over all the veggies on the pan and stir until everything is evenly mixed/coated.
12.Return to the oven for 10-15 minutes, stirring halfway through. Until corn is slightly browned and the sauce has stuck to the veggies!
13.Remove from oven and serve immediately in tortillas or over salad greens, topped with your favorite taco toppings (guacamole, salsa, etc).
SEPTEMBER/OCTOBER 2025
Volume 3 | Issue 16
October 26th is National Pumpkin Day! Here’s a delicious breakfast recipe!
Healthy Pumpkin Breakfast
Bars
Ingredients
1 cup pumpkin puree, canned or homemade
1/2 cup coconut oil, melted 2/3 cup honey
1 egg, lightly beaten
2 teaspoons pure vanilla extract
2 1/2 cups rolled oats
1 1/4 cup whole wheat pastry flour, OR oat flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
Directions
1.Arrange oven rack in center position and preheat oven to 350°F. Grease a 9- by 13-inch baking dish with coconut oil or softened butter, or coat with non-stick cooking spray.
2.In a large bowl, stir together the pumpkin puree, coconut oil, honey, egg, and vanilla. In a separate bowl, whisk together the oats, flour, pumpkin pie spice, cinnamon, and salt. Blend the oat mixture into the pumpkin mixture and stir until well-combined.
3.Scrape the batter into prepared baking dish and smooth the top so that it's an even thickness. Bake for 20 to 24 minutes or until the edges just start to turn golden brown. Allow to cool for at least 10 minutes before slicing into bars.
4.Cool completely and store in an airtight container.